Place all ingredients in a medium sized bowl and combine well. Roll into balls, this makes 8 large meatballs.

Use a cast iron skillet with 1 Tablespoon Bacon Fat or Lard.

Fry on a medium heat.

Smokey Pumpkin Sauce

Ingredients:

200gms Pumpkin or Winter Squash – de skinned and cubed

500mls Chicken Broth* or Stock

1 Tablespoon Whitestones Smoked Butter

2 Tablespoons Cream

Salt to taste

Instructions:

In a medium sized pot bring your broth or stock to a boil, add the diced pumpkin and cook for 15 minutes, most of the liquid should be absorbed by the pumpkin once it’s ready – to the point it would almost boil dry! Watch carefully!

Once cooked add in your smoked butter, cream and salt and blend well with a stick/immersion blender.